Shangda Hotel Chinese Restaurant
特色菜 · ⭐ 4.3
No. 138, Tongda Street, Building 1
Dishes
Shangda Cold DishA refreshing cold dish made with cucumber, carrot, and tofu skin, dressed in a tangy and spicy sauce.
Chaoshan Beef StewA traditional Chaoshan dish featuring tender beef and vegetables stewed in a clay pot, known for its rich flavor and comforting warmth.
Charcoal-Grilled Lamb RibsCharcoal-grilled lamb chops made from lamb ribs, marinated and grilled over charcoal. The surface is crispy and aromatic, while the inside remains tender, typically seasoned with cumin and chili powder for enhanced flavor.
Roast DuckRoast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
Boiled Roman LettuceSteamed romaine lettuce is a simple and healthy dish. Fresh romaine lettuce is cooked using the steaming method, preserving its original flavor and nutritional value. The dish has a bright green color and a crisp texture, making it a refreshing choice for summer meals.
Chili Paste Stir-fried ShrimpA spicy dish made by stir-frying fresh shrimp with chili paste, resulting in a bold, aromatic flavor and vibrant red color.
Cilantro Pork MeatballsA Chinese home-style dish made of pork meatballs mixed with cilantro, ginger, and scallions, then boiled or steamed for a fresh and fragrant taste.
Cucumber Noodle SaladCucumber拉皮 is a cold dish made primarily from cucumber. Thinly sliced cucumbers are salted, drained, mixed with starch water, steamed, cooled into sheets, then cut into strips or rolled. Served with a dressing of soy sauce, vinegar, garlic, and sesame oil.
黑松露绣丸子菌黑松露绣丸子菌是一道以猪肉馅和新鲜菌类为主料制成的菜肴。猪肉馅加入调味料搅拌上劲，捏成丸子状，与切片的菌类（如香菇或杏鲍菇）一同蒸制或煎制而成。最后淋上用黑松露调制的酱汁，提升香气。